An enzymic method for differentiating thawed and fresh fish fillets | Zendy

Rehbein Hartmut | Zendy; Kress Gabriele | Zendy; Schreiber Wolfgang | Zendy

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An enzymic method for differentiating thawed and fresh fish fillets

Author(s) -

Rehbein Hartmut,

Kress Gabriele,

Schreiber Wolfgang

Publication year - 1978

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740291213

Subject(s) - haddock , chemistry , fish <actinopterygii> , food science , enzyme , congelation , biochemistry , chromatography , fishery , biology , physics , thermodynamics

The specific activities of the lysosomal enzymes α‐glucosidase and β‐ N ‐acetylglucosaminidase were determined in press juices and extracts from fresh and frozen/thawed fillets of cod, saithe, red fish and haddock. For each of the two enzymes it was found that the press juice/extract activity ratio increased following the freezing/thawing process (six to nine times for αglucosidase and three to five times for β‐ N ‐acetylglucosaminidase).

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